Rhubarb Fool Recipe How To Make Rhubarb Fool Pudding Dessert Evg

Rhubarb Fool (Aunt Rosa's Very Best Recipe)

WEBApr 1, 2014 · lemon juice. sugar. sweetened, condensed milk. heavy whipping cream, to serve. In a heavy bottomed frying pan, place the …

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1. In a heavy bottomed frying pan, place the chopped rhubarb and lemon juice.
2. Add the sugar and simmer gently over low heat until the rhubarb is completely soft, the sugar has melted, and the juices start to evaporate.
3. Remove from the burner and place into a container to blend with an immersion blender, (or into a food processor), along with the sweetened condensed milk. Next, process until smooth (be careful when blending hot liquids).
4. Taste, and add more condensed milk if you prefer it sweeter.

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Rhubarb Fool: a Light, Dreamy British Dessert Boulder Locavore

WEBJul 16, 2019 · STEP 2. Strain. Put the rhubarb mixture into a strainer (a fine mesh sieve) and allow the juice to separate leaving a thick compote ( photo 3 ). Chill both the juice …

1. Combine the rhubarb and sugar in a medium sauce pan with lid over medium-high heat. Allow to come to a simmer and cook for 5 minutes stirring a few times. Stir and reduce heat to low, replace the lid and allow to cook an additional 3 minutes until the rhubarb is soft and breaking down. NOTE: the more it is stirred the more it will breakdown into smaller pieces.
2. Place a sieve over a small bowl and allow the juice from the rhubarb to drain into the bowl. Reserve the juice. Allow both to cool. NOTE: may be refrigerated to speed cooling or until later dessert preparation.
3. Whip the heavy whipping cream until it makes soft peaks. Fold in the rhubarb compote (NOT the separated juice) until they are combined. Spoon into serving glasses and drizzle with some of the juice. Chill for at least 1 hour before serving. NOTE: the juice may be drizzled on just before serving instead OR in addition.

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